Sweet Potato Bread
Sweet Potato Bread is a moist, spiced quick bread loaded with mashed sweet potatoes and crunchy pecans. It’s lightly sweetened and perfect for fall breakfasts, snacks, or holiday treats.
Equipment
- 1 × 9×5 inch loaf pan
- 2 × Mixing bowls
- 1 × Whisk
- Parchment paper (enough to line the pan)
- 1 × Toothpick or cake tester
Ingredients
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 2 large eggs
- ½ cup vegetable oil or sunflower/corn oil
- 1 teaspoon pure vanilla extract
- ⅓ cup water
- 1 cup cooked and mashed sweet potato homemade or canned
- 1¾ cups all-purpose flour sifted
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup roughly chopped pecans
Instructions
- Prepare Oven and Pan: Set your oven to 350°F (180°C). If using a fan oven, reduce temperature to 160°C. Line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, water, and vanilla extract. Stir until the mixture is smooth and homogenous. Then, gently fold in the mashed sweet potato until fully incorporated.
- Mix Dry Ingredients Separately: In another bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening and spices throughout the batter.
- Incorporate Dry Into Wet: Slowly add the dry ingredients to the wet mixture, folding carefully with a spatula or spoon. Mix just until you no longer see streaks of flour; avoid over-mixing to maintain a tender texture.
- Add Pecans: Fold the chopped pecans gently into the batter. They add delightful crunch and nutty flavor to the bread.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Once baked, remove the bread from the oven and place it on a wire rack. Allow it to cool completely before lifting it from the pan and slicing.
Notes
- You can replace all or part of the oil with unsweetened applesauce for a lighter version with less fat.
- Using whole wheat flour instead of all-purpose will make the bread denser and more rustic in texture.
- For convenience, canned sweet potato puree works well, or cook fresh sweet potatoes by boiling or steaming and then mashing them smooth.
- Expect the batter to be somewhat loose and wet — this is normal and key to a moist bread.
- This recipe can be adapted to muffins; reduce baking time to about 20-25 minutes, checking with a toothpick.
- The bread has a gentle sweetness balanced by warm spices and crunchy pecans — perfect for autumn mornings or festive occasions.
